How To Roast Chickpeas

Crunchy and flavorful, roasted chickpeas make a great, healthy snack. This post will teach you how to roast chickpeas perfectly using my foolproof method!

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!

Hi Friends!

Today we have another second-look post. I first shared this recipe back in 2012 but it needed a facelift! If I’m being totally honest, I’m not crazy about chickpeas just plain. I don’t particularly like them on salads or in a casserole. But grind them up into hummus and you’ve got my attention. Roast them into crunchy little puffs to snack on and it’s fairly likely I could eat a whole can in one sitting.

Roasting chickpeas can be a tricky beast. I’ve had many failed batches. Through trial and error, and a little luck, I’ve figured out a few secrets and I thought I’d share them with you!

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!

Ready? Three secrets to perfectly roasted chickpeas:

  1. MIST them with oil. Too much oil will make them soggy and they will never get crispy.
  2. Don’t crowd the pan. Use a large baking sheet, especially if you’re roasted two cans at once so there’s enough room for air to circulate around them.
  3. Start them in a cold oven, roast them and then leave them in the oven as it cools back down.

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!

That third one is the one that came about by accident. A few years ago i REALLY wanted roasted chickpeas…but I was running late for a workout. I didn’t have time to let the oven preheat so I threw them in there right when I turned the oven on, let them roast as long as I could and then shut off the oven, left them in there and hoped for the best.

The best roasted chickpeas ever is what I got!

Here’s how you make them:

How To Roast Chickpeas

Perfectly roasted chickpeas using a super easy, foolproof method.

Save Recipe
How To Roast Chickpeas


1 - 2 cans chickpeas (low-sodium or no-salt-added)
oil for misting
spices (i use paprika and cayenne pepper)


  1. Drain and rinse the chickpeas.
  2. Line a baking sheet with paper towels. Pour the chickpeas on top and use more paper towels to dry them off as well as possible.
  3. Remove the paper towels.
  4. Mist the chickpeas with oil, sprinkle with spices and shake pan gently until all the chickpeas are well coated.
  5. Place pan in a cold oven.
  6. Set oven to 425 degrees F and let roast for 40 minutes, stirring every 10 minutes.
  7. Turn the oven off and leave pan in the oven for at least an hour.
  8. Remove and let cool completely before transferring to a storage container.


If you don’t have a mister, try putting the chickpeas in a container after you’ve dried them off, adding a VERY small amount of oil, putting on the lid and shaking well to coat.

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!

Play around to find your favorite spice mix. I usually choose cayenne and paprika but they’re also good with curry powder!

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!

You will inevitably end up with a few burned ones, but I just tested this method out again last week, once with only one can and once with two cans at once and both times I only ended up with maybe 6-7 burned ones in the whole batch. Don’t forget to use a big pan if you do two cans at once! Leave them in the oven for at least an hour after you turn it up, but really, you can leave them in there until it gets totally cold if you want to.

I like to make a batch right before I go to bed then just shut off the oven and take them out in the morning.

Want to know the secret to perfectly roasted chickpeas? Click to find out how to make them yourself!


Look good?! Don’t forget to share with friends on Pinterest and Facebook!


About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. Ooh, I’ve never roasted chickpeas, but for some reason they are making my mouth water!
    Debbie @ Coach Debbie Runs recently posted..Small Changes Can Equal Big Savings in Your Monthly Bills

  2. I LOVE chickpeas in all forms it seems, but they are a favorite protein-packed snack for me and the kids these days that’s a lower fat option than eating nuts all day. I usually buy them pre-made, but that’s pretty pricey, so I should probably roast them at home more often.
    Laura @FitMamaLove recently posted..If Pilates Feels Easy, You’re Doing It Wrong

    • let me know if you give them a try!

    • Marykim says:

      Do I have to soak the dried chickpeas at all? Or, can I just slow roast them at a lower temp for a longer period of time like when I make kale chips? I have MS and am trying to eat healthier and lose weight but I need to make things that take very little energy. I have a 5 lb bag of chickpeas I purchased and need to use them and the roasted chickpeas sound delicious!

    it must be the overzealous misting.

    CARLA recently posted..Kindness Doesn’t Always Scream (guest post).

  4. I go through phases with chickpeas. So easy to snack on but then I tire of it. I found that removing the skin helps a lot too for extra crunch. It’s a pain to remove but makes a huge difference.
    Angela @ Happy Fit Mama recently posted..High Five Friday {Favorites Edition}

  5. I love the fact that you discovered the technique by needing to get to the gym! Sounds like my life! Lol. :)
    Katie | Healthy Seasonal Recipes recently posted..maple sherry vinaigrette

  6. I’ve bever roasted chickpeas before. I’ve always been intrigued by it. May have to give it a whirl this weekend!

  7. Making these ASAP! Also saw them in the Food&Nutrition Magazine, yum! Your recipe sounds simple + delicious!
    Tawnie Kroll recently posted..Turmeric Milk – “The Golden Milk”

  8. i love roasted chickpeas – i haven’t made them in way too long though – i think i have a bag of dried chickpeas in my pantry i need to soak!
    Linz @ Itz Linz recently posted..Spring Break Starts in Style

  9. YUM! I love spicy chickpeas!!
    Brittany @ Delights and Delectables recently posted..Friday Five and Favorites

  10. It’s been a while since I made a batch of roast chickpeas, but I love them so much! I have definitely made the mistake of not letting them cool completely before putting them in a container. I have also made the mistake of eating them all before putting them into a container… haha! Happy Friday!
    genevieve @ gratitude & greens recently posted..How To: Foolproof Homemade Vegetable Broth

  11. Love roasted chickpeas . . . and how many different flavor combos can be done!

  12. I love the little burned halves!

  13. This is so helpful! I have a couple cans in my pantry right now and will make this for an afternoon snack later today. So excited :)
    Elizabeth @ Enjoy Every Bite recently posted..St. Patty’s Green Smoothie

  14. I too pretty much only eat chickpeas in hummus. I would love to try these!

  15. I loooove roasted chickpeas! They’re such an awesome snack item!
    Taca @ A Side Of Dessert recently posted..Friday Favourites [13-03-15]

  16. I’ve never tried roasted chickpeas before, they look appetizing. Would you send me a sample to try. :)

  17. YESSS! Thanks so much for posting this! Crunchy chickpeas are one oft favorite snacks but I’ve never quite been able to get the crunch. Can’t wait to try this this weekend!
    Elle recently posted..Dairy-Free Salted Caramel Ice Cream

  18. Thanks so much! I’ve only had fails with roasted chickpeas, these are great tips to make sure I get it right next time.
    Carol Anne @ Rock Salt recently posted..Hummus for Goths (or, Black Garlic Hummus)

  19. I’ve been all about the roasted chickpeas lately and making a good batch took lots of trial and error. One of my favorite ways to season is with Cajun seasoning. I’m going to have to try your tip about the cold oven!
    Dana | fresh simple five recently posted..Now.

  20. Roasted chickpeas are SO good!!! I’ve never tried starting out with a cold oven, but I definitely will be next time!
    Hannah @ CleanEatingVeggieGirl recently posted..Friday Foodie Favorites: March 13, 2015

  21. I am SO happy that you posted this because I quit trying because my chickpeas never came out right..only half of them would make it or they would be soggy, it was one of those things I just gave up on..but I do LOVE coconut oil wrapped chickpeas with cinnamon and nutmeg..I swear its like a protein packed meal with a dessert taste! Thanks for sharing your secrets xo C
    Courtney Bentley recently posted..Alcat Food Allergy Test Results

  22. Ha, I was just thinking about a healthy crunchy snack. I love making one sweet and one savoury batch. Thanks!

  23. Thanks for sharing! I too have had a lot of mediocre batches and definitely not any that stayed crisp more than a few hours. I will definitely try your method(s) out!
    Erin @ Erin’s Inside Job recently posted..Five Things Friday #34

  24. i am definitely going to try this trick with the oven!
    kristin | W [H] A T C H recently posted..BY FOOT: PICACHO NATIONAL PARK, HONDURAS

  25. These look delicious! I love chickpeas so I’ll definitely be trying this recipe.
    Fiona @ Get Fit Fiona recently posted..Fun Facts Friday: Food, Walks, and What I’m Reading

  26. I really like these “second look ” posts where you share again your more important/popular posts!

  27. this is a great idea!! i have never really made chickpeas like this but do love it in every form.

  28. These look wonderful! I just tried them and burnt them though. I think it was because I took the skin off?? There was still 20 minutes left on the timer, I went do their ’10 minute’ shake and about half were black as can be, the others were shrunken up to itty bitty things. Nice and crunchy though…hehehe I AM going to give this another try tomorrow after I buy another can at the store!!
    P.S. I found an easy way to take the skin off….spread them out on a paper towel and with another paper towel, rub them in circles (the entire tray, like with a paper towel in your palm)….the skins come right off! i was just trying to dry them good….found out after I had taken most of the skins off already….

  29. i just tried these and I took the skin off and they burnt. So I tried again by lowering it down to 385.. Burnt again, even faster! Ugh I’m going to try again though… Is baking longer at a lower temp better? Or maybe it’s taking the skin off that makes them burn..

    • hmm you’re the second person who said they burned and you both took the skins off. i haven’t tried it that way to i don’t know, but it might be the reason. you could try them with the skin on…start watching about 1/2 way thru in 5 minute increments and turn it off when you see a couple get close to burned. or if you want the skins off then you might have to lower the temp.

  30. Hi Lindsay,

    I have dried chick peas and obviously need to soak them first, but do I need to boil them before roasting? Or can I roast them after soaking?


  31. How long will these stay crispy (if they even last that long)? I always run into issues that they lose their crunch after a day or so.

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  32. One question for you – does the 45 minutes start as soon as you put the chickpeas in the oven (when it’s cold) or does the 45 minutes start once the oven is up to temp, as in your chickpeas have been in there already for 10 minutes while the oven warms up, and then you’d cook for another 45 minutes? Like 45 minutes at 425 versus 45 minutes with the heat on? Also, couldn’t get the recipe to print using the print button for some reason (just on this recipe – haven’t had a problem with your recipes in the past). Thanks!

  33. Whoops, I meant when does the 40 minutes start, not 45. :) Thanks!

  34. I just found this recipe on Healthy Aperture. It was perfect! I was afraid of burning so only cooked for 30 minutes in the toaster. Next time I might try a little longer, but definitely an improvement over my previous attempt ( with a different recipe). Thanks for the tips!

  35. Great recipe, thanks so much. We roasted ours with ground fennel seed, rock salt and a little black pepper. They are crunchy and delicious!

  36. Uhm mine were totally burned. Are you sure it’s 425 for 49 min?!

    • 425 for 40 minutes in my oven. But the time starts when you put them in a cold oven. So you put them in the oven, set it to 425 and immediately start the timer for 40 minutes. It’s not 40 minutes from the time it reaches 425.

  37. I followed your steps but mine burnt…will have to go to 400 F instead of 425 :-)

  38. This recipe for roasted chickpeas are the best. They came out of the oven toasted and crunchy. Made them for my wine party people loved them but was a little to spicy so they didn’t get eaten much. I would defiantly recommend this recipe to everyone who loves chickpeas. Now I am going to try other spices on them.

  39. Hi! I read another recipe saying that the chickpeas get soggy after cooling? Can I store these in tupperware so I don’t have to eat them all in one sitting?? I’m excited to try this recipe! Thanks!


  1. […] 2. Roasted Chickpeas […]

    [WORDPRESS HASHCASH] The comment’s server IP ( doesn’t match the comment’s URL host IP ( and so is spam.

  2. […] How to Roast Chickpeas – Lindsay from the Lean Green Bean […]

    [WORDPRESS HASHCASH] The comment’s server IP ( doesn’t match the comment’s URL host IP ( and so is spam.

  3. […] How To Roast Chickpeas via The Lean Green Bean […]

  4. […] minimal effort and has loads of potential flavour-wise. My fellow blogger buddy Lindsay has a great DIY tutorial, and if you just don’t have the time, I love The Good Bean’s roasted chickpea snacks, […]

  5. […] Perfectly Roasted Chickpeas from The Lean Green Bean […]

    [WORDPRESS HASHCASH] The comment’s server IP ( doesn’t match the comment’s URL host IP ( and so is spam.

  6. […] roasted chickpeas before, but have been disapointed in the results. But then I came across this fool-proof method from the Lean Green Bean and now I am hooked!! The secret???? Keep on reading  […]

    [WORDPRESS HASHCASH] The comment’s server IP ( doesn’t match the comment’s URL host IP ( and so is spam.

  7. […] School is OFFICIALLY back in session, which means that routines are back into full force and time saving tips are in high demand!! The most loving thing that you can do for your little one (and yourself as a role model) is to properly fuel their growing bodies and brains with high quality nutrition!  Now I know that this is a lot easier said than done, as our little munchkins can be picky little eaters at times and of course time is at a premium. Here are my top picks for kid-taste-bud-tested and adult-time-sensitive-approved: Healthy Snacks For After School! ​ 1. PUMPKIN AND CINNAMON SPICED APPLES:  This snack tastes just like apple pie, without all the added WHOA sugars and WHOA pastry!  Learn more about Go and Whoa Sugars here! How To: Slice and chop an apple into bite-size pieces, sprinkle with pumpkin spice, and cinnamon to your liking, stir the apples around, option to warm them up in the microwave for 30 seconds or in a pot over medium heat on the stove. 2. CRUNCHY ROASTED CHICKPEAS:  Chickpeas are an excellent source of fibre and protein that will curb sugar cravings and keep your little athletes satisfied until dinner time!  This does require a little prep time and use of the oven. How To: Check out this awesome recipe! […]

    [WORDPRESS HASHCASH] The comment’s server IP ( doesn’t match the comment’s URL host IP ( and so is spam.

Speak Your Mind


CommentLuv badge

FitFluential Is Fitness Found The Lean Green Bean